In Response to Re: Candy thermometer??:
Nancy, Here is the recipe for Butternut Toffee: 2 cups white sugar 1/2 cup water 1 cup butter (2 sticks) 1 teaspoon salt 1 cup walnuts chopped fine ( I use a nut grinder) Topping 1 6 oz. pkg. choc. chips ( semi-sweet) 1/2 cup nuts chopped fine In a heavy dutch oven pan(5 quart) stir together the sugar, water, butter, and salt. Put the candy thermometer in the pan, I use medium heat, and a wooden spoon to stir often. When it reaches 250 degrees, stir constantly until it reaches 285 degrees. Quickly stir in the cup of nuts and place the mixture in a 13 x 9 well greased jelly roll pan. Cool. Melt the choc. chips and spread over the cooled toffee. Sprinkle the 1/2 cup of nuts over the choc. before it cools. When set break into bite size pieces. I use a thin spatula to lift it a little to get it started so it will break in pieces easier. Cover with alum. foil. Note: I'm going to try Nestle's dark choc. chips this year.
Posted by Carol P
Ready for a stupid question?.......
Can I use pecans or almonds for this rather than the walnuts?